Satay Nuea, otherwise known as beef satay, is my idea of the perfect beer snack. Found on many a street corner in Bangkok, the smell of satay barbecuing over hot coals is everywhere. The only difference is that the satay is more often pork than beef.
Satay is thought to have originated in Indonesia but it is widely eaten across South-East Asia. Thais tend to serve it with satay sauce made from fresh peanuts and another dipping sauce made up of vinegar, cucumber, red chilis, shallots and sugar.
This time round, I didn't make the second dipping sauce and chose instead to serve the satay sauce with a side of shallots and cucumbers - just as delicious. The shallots add a real kick to the flavours but not too much as to mask the fragrant meat which had been marinated in coconut milk, coriander and curry powder for several hours.
I kind of cheated with the satay sauce - I used peanut butter instead of fresh peanuts in the recipe. Oh well, why not when I have a massive jar of it just sitting in the pantry screaming out to be eaten!
If you have a barbecue to cook the satay then great but not to worry if you don't - the stove will work just as well. Try to use a heavy-based griddle pan if possible as this just helps with cooking meat evenly.
I am submitting Satay Nuea to this week's Weekend Herb Blogging being hosted by Claudia of Fool For Food.